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Knife giveaway. Enter below (Canadian residents only).

We’re so excited to announce this giveaway! Why, you ask. Well…we’re excited for a number of reasons. We’ve worked with Wüsthof Canada, for about one year now, as brand ambassadors, and we think they’re an amazing company and brand. We’re proud to be working with their products. They’re incredibly well-built, precise and beautiful. The people at Wüsthof are a pleasure to work with. It’s a no-brainer that we’re thrilled to partner with them on this giveaway.

I know we gush, but we say what we say with sincerity. As the cook in our household, I can honestly say that this knife improved my skills in the kitchen. I learned how valuable a quality and a sharp knife is in cooking; and I learned that using the proper knife for the specific cutting task makes my job so much easier.

The Wüsthof CLASSIC Cook´s Knife…

When we first started working with Wüsthof Canada, the first knife we received was the same model we’re giving away in this post. The Wüsthof CLASSIC Cook´s Knife (4582 / 20 cm – 8″) is perfectly balanced and extremely sharp. It’s an absolute workhorse in the kitchen. As the cooking partner of this blog with Liz, I’d say that if I had to choose only one knife from my collection, it would be this one. I’m just happy I don’t actually have to choose–I love my collection.

We have a very nice selection of “CLASSIC” Wüsthof knives–from the pairing knife to the 9″ carving knife. They all serve a purpose and I try to use each of them for their intended purpose. Quite often though, in the hustle and bustle of busy weeknight cooking, I’ll reach for this cook’s knife for many of the cutting tasks I need to do to prepare dinner. It’s awesome!

This contest / giveaway

We’ll be running this contest for one month, starting May 4th, 2017 and ending June 4th, 2017 at 7:00 PM (EST). You can enter by following the instructions below. There are quite a few opportunities to increase your points and chances of winning. Each task has an assigned number of points… do them all to get lots of points! You can also share the giveaway information with others from the form below to increase your points even more. This is a partnership with Wüsthof Canada. Only residents of Canada over the age of 18 can participate. The randomly-selected winner will be announced within two days of the end of the Giveaway.

The winner will be notified via email and we’ll share the results here on the blog and via our social media channels. For more contest / giveaway details, please visit the terms and conditions below. Once contacted, the winner will need to reply back to us and Wüsthof Canada within 48 hours to claim the prize and provide a mailing address. The prize will be sent directly from Wüsthof Canada.

Thank you!

Thanks to everyone for visiting our website and for your participation. We wish everyone luck and look forward to announcing the winner. Now visit the rest of our website for some delicious recipes and as we always say, eat well, friends!a Rafflecopter giveaway

We may earn affiliate link commission or products/fees from our partners through this post.

Nelson used to eat fish two times a day when he lived in the Azores with his parents. With an ocean outside their door (quite literally), it’s what made sense. Nelson’s mom made fish in lots of different ways–baked, stewed, fried, grilled–it was all great, as nelson recalls. But it wasn’t until he returned to Canada on his own at the age of 20 that he discovered beer-battered haddock. It was worth writing home to mom about.

Luckily in our family, we all love fish and chips. But, Nelson has some safety concerns about deep frying on our open flame gas stove at home, plus we don’t own a deep fryer since we don’t deep fry often. That’s why he was thrilled when our friends at Salton sent us this portable induction cooktop. Nelson was ready to go all pub-style right away but we discovered we didn’t have a deep pot that would work. So, the deep fried goodness would have to wait.

We finally picked up an induction-friendly pot. Materials that work are cast iron, steel, and magnetic stainless steel. If you’re wondering how to know if you’re pots and pans will work on an induction cooktop, simply hold an ordinary magnet (a fridge magnet will do) to the underside of your pot or pan. If the magnet is drawn to and “sticks” to the underside, then you know it’s induction-friendly. I bet you just considered getting up to try it out right now…go on…you know you want to.

Nelson is thrilled with his new portable induction cooktop. It’s safe to use since there’s no flame (especially for frying foods), it’s super easy to clean and store. It’s a great addition in the kitchen when we’re cooking up a large meal for family and friends; the additional burner is super handy to have. For this fish recipe it was fantastic because the induction cooktop keeps a very accurate temperature. It kept the oil at a perfect, consistent heat…with zero guesswork or fussing. If you’ve ever deep fried food, you know how important this is. The result was a full batch of perfectly fried beer-battered haddock that left nothing to be desired. I’ve never been to a London pub, but I’d like to think the cooks there would be mighty proud of this recipe. I wonder if they use induction burners too. They ought to!

I don’t suggest people should eat deep fried food regularly, but it sure is a nice “cheat” to enjoy occasionally, if you can. This recipe is certainly my favourite way to enjoy haddock.

You don’t need a ton of gadgets in the kitchen to cook good food, but this portable induction cooktop is more than a gadget…for us it’s now an extension of our stovetop and we know we’re going to make good use of it. Salton has generously offered us a second induction cooktop for us to give away to one lucky winner (Giveaway ends March 7, 2016 at 12:00) anywhere in Canada or the USA. See below for instructions and details about this giveaway.

This Friday (or any day in between) make it a fish and chip day at home. You don’t need to go to a pub, or to London to make a pub-style dish like this. Stay in (and if you’re in London, that’s pretty cool), and eat well friends!

This beer-battered haddock is crispy on the outside and perfectly tender on the inside. The brown ale gives the batter a wonderful colour and flavour. Your pub at home!

Author: Nelson Cardoso

Recipe type: Main

Cuisine: American

Serves: 8 pieces

Ingredients

2 lbs (about 0.9 kg) fresh wild haddock fillets (8 pieces)

1½ cups all-purpose flour (we use unbleached)

1½ tsp baking powder

1 tsp salt

½ tsp freshly ground black pepper

¼ tsp old bay seasoning

1 large egg, lightly beaten

1½ cups cold brown ale (beer)

Vegetable oil for frying (Enough to fill to about three inches from the bottom of the pot. We used 2 quarts)

Optional:

Sea salt flakes

Lemon wedges

Instructions

Place a large induction friendly pot on the induction cooktop.

Pour in the vegetable oil.

Set the induction cooktop to 1200 watts. If you're using a traditional stove top, heat the oil to between 340 ºF and 360 ºF.

While the oil is heating up, prepare the batter and fish.

In a large bowl, add the flour, baking powder, salt, black pepper and old bay seasoning.

Whisk the dry ingredients until combined.

Add the beaten egg.

Slowly pour in the beer while whisking.

Whisk vigorously until the batter is smooth and free of lumps.

Place the bowl with the batter in the fridge for about 10 minutes.

Pat down the fish with a paper towel.

Take a temperature reading of the oil. The temperature should be between 340 °F and 360 °F. If it's not, let it continue to heat up to that temperature.

Once the oil is ready, take a piece of fish and coat it in the batter on both sides generously.

Slowly (don't drop it) place the fish in the oil, and be cautious to avoid any hot splatters.

Repeat the last step with another piece of fish. Be careful not to over-crowd the pot. We used two pieces per batch.

Let the fish cook for about 7 minutes or until the batter has a nice light golden colour. Use large slotted spoons to turn the fish over every couple of minutes.

Cooking time may very a little bit depending on the exact heat of the oil and the size of the fish pieces.

Once the fish is cooked, carefully remove the pieces of fish onto a paper towel lined serving platter to drain the excess oil.

Cook the remaining fish using the same process.

Sprinkle some sea salt flakes over the fish and serve hot with wedges of lemon, your favorite chips and a delicious tartar sauce. Enjoy!

Notes

Always be extra cautious when working with hot oil.

If you don't have brown beer on hand, a light beer will do the trick.

If you don't have a fryer or an induction cooktop, you can still use the traditional method with a pot and stove. Make sure to check the temperature before frying. The oil should be between 340 °F and 360 °F.

If the oil isn't hot enough, the fish will be soggy. If the oil is too hot, the batter will burn before the fish is fully cooked.

We show 7 minutes for cooking time. This is the time it takes to cook one batch. I did two pieces per batch. Make sure not to overcrowd the fish in the pot.

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Pressure Cooker Giveaway Entry details at the bottom of the post.

Hi everyone, Nelson here… Liz is usually the Photos & Food story teller of our team, but I thought it might be appropriate for me to share some insights with you about my cooking experience with this unit. Our friends at Salton have once again partnered with Photos & Food for another giveaway! Free is good right? This time around, the prize is a 5-in-1 electronic pressure cooker sponsored by Salton. Salton sent us this pressure cooker a few weeks back. I’ve had the pleasure of trying it out with a few meals. I must say… I love this thing! Here’s a chili recipe I made recently with this pressure cooker. Mmmmmm!

I owned (it’s probably still hidden somewhere in the basement) a traditional stove-top pressure cooker. I didn’t use it much because it freaked me out a bit with all the pressure buildup. I do know a few people that use these safely and successfully, including my mom. These units can be safe if used properly, so don’t be discouraged if this is what you own at the moment.

Over the past year, I’ve been hearing more and more about these electronic pressure cookers. The addition of many safety features really appealed to me and made me want to try one again. It also doesn’t hurt that you can cut down on cooking time by up to 60%. This specific unit has some extra benefits; it can also slow cook, brown, steam and warm foods.

I’m very impressed with this unit and I wish everyone lots of luck during this giveaway. Remember to follow all the steps to increase your chances of winning! Follow us on Twitter and Pinterest and comment on a recipe! We’ll be leaving this Giveaway up until the end of August, so you have all summer to participate.

Giveaway starts July 9, 2015 at 7:00 PM and ends August 31, 2015 at 11:45 PM.